Peach and Rhubarb Slab Pie

This recipe is from the new Peach Truck Cookbook. It is for Peach and Rhubarb Slab Pie, a real summertime treat. Slab pie is not as thick as traditional pie, making it the perfect warm weather dessert. The crust is delicious and the balance between the sweet peaches and the tart rhubarb is perfect!

The Peach Truck Cookbook can be purchased at thepeachtruck.com. It is full of amazing recipes for this favorite summertime fruit. Whether you like sweet desserts or savory dishes, you’ll find a tasty recipe or two to add to your collection of favorite summer fare.

Peach and Rhubarb Slab Pie Recipe

What’s needed?

For the crust:

• 3 cups flour, plus more for dusting
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 1/4 cups cubed cold vegetable shortening (or cold unsalted butter)
• 5 tablespoons ice water
• 1 tablespoon apple cider vinegar
• 1 large egg

For the filling:

• 1/2 cup plus 1 tablespoon sugar
• 1/3 cup packed light brown sugar
• Pinch of salt
• 1/4 cup cornstarch
• 3 cups chopped rhubarb
• 3 cups peaches, pitted and sliced
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 1 large egg

How to make slab pie?

• Sift together the flour, sugar, and salt into a medium bowl. Cut the shortening in with a pastry blender or food processor until the mixture resembles large peas. Whisk together the ice water, vinegar, and egg in a small bowl. Add the egg mixture and stir with a fork until just combined. Divide the dough in half; flatten each half into a disk and wrap in plastic wrap. Chill for at least 2 hours or overnight.
• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Roll out one dough disc on a lightly floured surface to a 17×12 inch rectangle. Place the dough in a 15×10 inch jelly-roll pan, pressing it into the corners to fit. Roll out the other dough disk to the same size. Place it on the prepared baking sheet. Chill the dough while preparing the filling.

• Whisk together 1/2 cup sugar, the brown sugar, salt, and cornstarch in a medium bowl. Add the rhubarb, peaches, and vanilla, and stir until well combined. Spoon the filling over the dough in the jelly-roll pan, spreading it so the fruit is in a single layer.

• Top the filling with the rolled out dough on the baking sheet. Pinch and crimp the edges to seal.

• Whisk together the egg and 1 tablespoon of water in a small bowl. Brush the top crust with the egg wash; sprinkle with the 1 tablespoon sugar. Cut slits in the top to vent steam. Bake for 40-45 minutes, until golden brown. Let the pie cool for 1 hour before serving.

The crust and slab pie recipes both came from The Peach Truck Cookbook. My family really enjoyed the pie and I was able to get 12 servings instead of the suggested 8 servings in the cookbook. Love it!

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Peach and Rhubarb Slab Pie

The crust for this Peach and Rhubarb Slab Pie is flaky and delicious and the combination of peaches and rhubarb is a perfect match.

Servings: 12 servings

Prep Time: 30 minutes mins

Cook Time: 45 minutes mins

Chill the Dough: 2 hours hrs

Total Time: 3 hours hrs 15 minutes mins

Ingredients 

For the crust:

• 3 cups all-purpose flour, plus more for dusting
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 1/4 cups vegetable shortening, or cold unsalted butter
• 5 tablespoons ice water
• 1 tablespoon apple cider vinegar
• 1 large egg

For the filling:

• 1/2 cup granulated sugar, plus one tablespoon
• 1/3 cup light brown sugar, packed
• 1 pinch salt
• 1/4 cup cornstarch
• 3 cups rhubarb, chopped
• 3 cups peaches, pitted and sliced
• 1 teaspoon vanilla bean paste, or vanilla extract
• 1 large egg

Instructions 

• Sift together the flour, sugar, and salt into a medium bowl. Cut the shortening in with a pastry blender or food processor until the mixture resembles large peas. Whisk together the ice water, vinegar, and egg in a small bowl. Add the egg mixture and stir with a fork until just combined. Divide the dough in half; flatten each half into a disk and wrap in plastic wrap. Chill for at least 2 hours or overnight.
• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Roll out one dough disc on a lightly floured surface to a 17×12 inch rectangle. Place the dough in a 15×10 inch jelly-roll pan, pressing it into the corners to fit. Roll out the other dough disk to the same size. Place it on the prepared baking sheet. Chill the dough while preparing the filling.
  
• Whisk together 1/2 cup sugar, the brown sugar, salt, and cornstarch in a medium bowl. Add the rhubarb, peaches, and vanilla, and stir until well combined. Spoon the filling over the dough in the jelly-roll pan, spreading it so the fruit is in a single layer.
  
• Top the filling with the rolled out dough on the baking sheet. Pinch and crimp the edges to seal.
  
• Whisk together the egg and 1 tablespoon of water in a small bowl. Brush the top crust with the egg wash; sprinkle with the 1 tablespoon sugar. Cut slits in the top to vent steam. Bake for 40-45 minutes, until golden brown. Let the pie cool for 1 hour before serving. Recipe makes 12 servings.
  

Equipment

• 1 15×10 jelly-roll pan

Notes

The crust and slab pie recipes both came from The Peach Truck Cookbook. My family really enjoyed the pie and I was able to get 12 servings instead of the suggested 8 servings in the cookbook.

Nutrition

Calories: 408kcalCarbohydrates: 47gProtein: 5gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 3gCholesterol: 31mgSodium: 122mgPotassium: 189mgFiber: 2gSugar: 19gVitamin A: 202IUVitamin C: 4mgCalcium: 43mgIron: 2mg